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Mushroom Ragu

serves 2-3

2 onions, peeled & chopped 500g (1lb) mixed mushrooms, I used field, oyster and shiitake, sliced or torn 1 1/2 cups vegetable stock or water 2-3 tablespoons tomato paste few sprigs thyme, leaves only

  1. Preheat your oven to 200C (400F). Place onions, mushrooms, stock, tomato paste and thyme in an oven proof dish. Drizzle VERY generously with olive oil.

  2. Bake, uncovered for 45 mins - 1 hour or until mushrooms are tender and the sauce has reduced. It's a good idea to stir it once or twice but if you get chatting on the phone to your brother and forget, it won't be the end of the world.

  3. Taste & season.

VARIATIONS richer - use a few knobs of butter instead of the olive oil.

different herbs - skip the thyme or replace with sage or rosemary.

cheesy - serve with freshly grated parmesan.

soup - Cook as above then add 2-3 cups stock or water and bring to a simmer. Puree if you prefer a smooth soup.

carnivore - toss in a few sliced chorizo.

more substantial - add in a can of chickpeas.



last updated may 2012